Le

21Jan

Lentel Soup

I love to work with lentils during the winter time. This is a nice rustic soup that works well during this time of year with a small salad and a good artisan bread or tomato basil faccocia. Just what your family needs during a nice cold winter’s day, Enjoy…
Yield:6-8pp
Cook time 1hr 15min.

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Serve immediately.